Learn how to make fufu using cassava dough (Placali) in easy steps. Cassava fufu is a popular food eaten in Nigeria and other West African countries as an accompaniment for soups like okra soup, egusi soup, efo riro and the likes. Let me show you how to make it with my step by step guide.
Cassava fufu (Fufu food)
Fufu in some part of west Africa is referred to as any swallow that is used to accompany the local soups. In Nigeria, when you ask for fufu, then you will be presented with cassava fufu which is also known as akpu or Santana depending on the part of Nigeria it is being served.
In other west African countries like Cameroun, Ghana, Sierra Leone and Senegal, this staple food is known as fou fou, foo foo, fo fo. Regardless of where it is from, if it is made from cassava pulp then the process is the same. A smooth, lump-free, silky swallow that can be made hard or soft to touch. By the way, cassava is also known as yuca
What is fufu made of
Nigerian fufu is mainly made out of cassava dough while other countries like Ghana use a mixture of cassava and plantain. In most cases, it is made from green plantain alone and it is a popular staple in Ghana.
Here in the UK, most African/Asian stores stock plantain fufu flour and it is sold as fufu to customers. It is not the same as water fufu which is made from fermented cassava. It can be found in the freezer section and it is labelled Placali, don’t worry it is the same as fermented fufu.
Here is a quick overview of how to make cassava into a dough for fufu using fresh produce.
The cassava is peeled, chopped into chunks. It is then rinsed and submerged in water, covered and left outside to ferment between 3 to 5 days. This process also helps to remove toxins and excess starch from the cassava.
While I know it may not be practical to leave the cassava outside to ferment, it is essential because of the sharp and pungent smell the cassava releases while it is fermenting. This should be fine if you use an airtight container.
After five days, drain the water from the cassava, the cassava will be soft to touch. Place it in a blender, add little water to aid the process and blend until smooth. Repeat the process until you have exhausted all the cassava.
Pour the pureed cassava into cheese cloth and squeeze out all the moisture in it. You can leave it hanging over a bowl for another day. Your water cassava (placali) is ready to be used.
How to make cassava fufu
I must say, making fufu at home yourself from scratch is not for the faint-hearted. It requires some arm work but it is totally worth it especially if you live in the diaspora. It is not what I will make every week because of the huge energy expended in making it. However, I do make it from time to time when I am feeling nostalgic.
Step 1. Add the cassava dough/pulp into a heavy bottom pot, break the pulp into smaller pieces with your hands. Add water and mix to combine with your hand until lump free and a smooth paste is achieved. The consistency would be like that of thick double cream.
Step 2. Turn on the heat to medium-low heat and start stirring vigorously, the fufu will start changing colour from white to off white. You will have to keep stirring to combine. The fufu will become hard to stir and feel stretchy at some point, you will need to add warm water to the mix as needed. Cover the pan pot with its lid and leave to cook for about 5 to 10 minutes so that the steam can cook the fufu thoroughly and desired softness is achieved.
You will know the fufu is cooked through when it is no longer white, the final result will be off-white in colour. Portion the cooked fufu into bowls or in cling film until you are ready to use. Serve with any soup of choice.
How to store this staple food
Cooked fufu can be stored in a cool place on the countertop for up to 5 days. This swallow can be served cold with hot soup.
Store ground cassava dough in the freezer for up to a year and up to 7 days in the fridge.
More "how-to" cooking techniques
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How To Cook Fufu From Scratch (Nigerian Fufu)
Equipment
- Nigerian Wooden spatula (turning stick)
Ingredients
- 1.2 kg water cassava dough placali
- Water as needed
Instructions
- Add the cassava dough/pulp into a heavy bottom pot, break the pulp into smaller pieces with your hands. Add water and mix to combine with your hand until lump free and a smooth paste is achieved. The consistency would be like that of thick double cream.
- Turn on the heat to medium-low heat and start stirring vigorously, the fufu will start changing colour from white to off white. You will have to keep stirring to combine. The fufu will become hard to stir and feel stretchy at some point, you will need to add warm water to the mix as needed. Cover the pan pot with its lid and leave to cook for about 5 to 10 minutes so that the steam can cook the fufu thoroughly and desired softness is achieved.
- You will know the fufu is cooked through when it is no longer white, the final result will be off-cream in colour. Portion the cooked fufu into bowls or in cling film until you are ready to use. Serve with any soup of choice.
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